I need a little help. I recently got a smokey mountain cooker. I have used it 3 times now, all 3 times for baby back ribs. I have been using hickory chunks ( about 4 each time) along with the charcoal. For some reason in the last hour of a 4 hour cook I begin getting creosote build up on the meat. The first time the ribs were inedible. This last time I kept the temp up at 250 the entire time and top vent wide open the whole time but still had the problem. I am afraid to try anything that will take any longer to cook for the fear that I will have the same problem.
Anyone know why this is happening so late in the cook?
Anything I can to do differently?